When my mom bought a bread machine, in 2000 something, we were curious about one of the recipes in the booklet that came with it: chocolate bread. We made it, but it was only ok, so we never repeated it. Last month, when I found this recipe by David Lebovitz, I decided it was time to give the idea of chocolate bread a second chance.
Don’t fool yourself: this is not a cake. It’s not a fluffy bread with a hint of chocolate, either. This dense bread has a deep chocolate flavor, and it is wonderful when toasted, with a little bit of butter! It’s perfect for a special breakfast, say… a birthday breakfast! 😀
55 g (4 Tbsp) butter
85 g dark chocolate – I used a 71% one
¾ cup whole milk, lukewarm
2 ¼ tsp instant dry yeast
75 g (6 Tbsp) sugar
1 ½ tsp instant coffee – optional, but highly recommended
½ tsp vanilla extract
½ tsp salt
280 g (2 cups) all-purpose flour
¼ cup unsweetened cocoa powder
90 g (3/4 cup) dark chocolate chips, or dark chocolate, chopped – I used chocolate chips, 50%
70 g (½ cup) walnuts, almonds, or hazelnuts, chopped – also optional, also highly recommended! I used walnuts.
Start by melting the dark chocolate with the butter in a double boiler, or on very low heat. When it melts, remove from the heat and let it cool down.
In a big bowl, place the lukewarm milk, yeast, and one Tbsp of the sugar. Mix and set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, instant coffee (if you’re using it), egg, vanilla, and salt.
As the cocoa powder tends to clump, sift half of it and half of the flour directly in the bowl. Mix with a silicone spatula. Add the melted chocolate, mix a little bit more, and sift the remainder cocoa powder and flour. Mix until it’s all incorporated.
If you have a stand mixer, use the hook attachment and knead for five minutes – the dough won’t stick to the side of the bowl for long, but keep kneading anyway! You can also knead by hand (the original recipe called for mixing vigorously with a spatula for five minutes), but resist the temptation to add more flour. The dough is a little wetter than that of normal bread!
Cover the bowl and let the dough rise for two hours in a warm place. After this, add the chocolate chips and the nuts. Place the dough in a buttered 9-inch loaf pan.
Cover the pan and let the dough rise for one hour. Bake in a pre-heated oven for approximately 40 minutes. The bread will be ready when the house smells of chocolate and you hear a hollow sound when you tap it.
Now comes the hard part: let the bread cool completely before slicing it!
Things were a bit quiet around here, weren’t they? There’s a pretty good explanation, though: we moved! Between looking for a new apartment, signing a contract, trying to get everything ready, giving up and calling Mom and Dad to help us move, and, of course, working, it was pretty hard to post here! But now that that is over, it’s time to face the folder “Photographed – Need to write the recipe”! To start, I decided to write this recipe, which I made in Brasília and was totally worth it! 🙂
As soon as I got Rita Lobo’s book, I rushed to select the recipes I wouldn’t be able to cook in Uruguay: the cod and black-eyed peas salad, plantain gnocchi (which I ended up not cooking), and these wonderful muffins.
Grating the manioc was extremely boring. The worst of it was that, when I was almost finished, mom told me we could buy grated manioc at the supermarket!! >.< Other than that, the recipe is pretty straightforward. I’m calling them muffins because of their shape – the texture is not quite that, as this is (almost) a flour-free recipe.
When it came out of the oven, we thought “oh, let’s just share one, to taste, we’ve eaten a lot today already.” After the first bite, I had to HIDE two of them for the pictures, because everyone wanted their own! It was THAT tasty! 🙂
For 12 muffins, you’ll need:
1 ½ cup of skinned manioc, grated – please, buy the grated kind! 😀
¾ cup sugar
¼ cup oil
1 cup of meia-cura cheese, shredded – as this is impossible to find outside of Brazil, good substitutions would be mild cheddar, Colby, or Monterey Jack.
1 cup unsweetened dry coconuts
Butter and cornstarch to coat the muffin tin and say you made a gluten-free recipe, therefore it must be healthy, therefore you can eat it all at once no problem 😛
Start by placing the shredded manioc in a bowl and covering it with ½ cup water. While the manioc rests, butter your muffin tin and then dust with cornstarch – it will make a little bit of a mess on your counter, ok? Don’t worry.
In a big bowl, whisk the eggs, the sugar, and the oil, until they become a smooth creamy mixture.
Press the manioc on a sieve to drain the water. To the egg mix, add the coconut, the manioc, and the cheese. Place the dough in the muffin tin – do not overfill and do not press the dough down.
Bake in a pre-heated oven for 30 minutes, or until they are golden brown – it was very weird to cook a recipe where you can’t use a toothpick to test if it’s ready!
Let them cool before removing from the tin. Control yourself and don’t eat them all at once!
Have you checked out the new blog sections? 😉
To continue our Muffin Tertulias, it was time to try a special recipe I had found (by chance) on Pinterest! Theoriginal recipe said that this muffin was just like Starbucks’, but I disagree. Starbucks’ muffins are always too dry! 😀
These were an absolute hit – they disappeared as soon as they came out of the oven, and I had to “hide” these two for the picture!
For 12 muffins, you’ll need:
250 mL milk
10 g instant yeast
250 g all-purpose flour
1 Tbsp sugar
1 tsp salt
Black pepper and oregano
200 g parmesan, coarsely grated – save a bit for decorating the top of the muffins
100 g melted butter
As this recipe calls for instant yeast, the process is a bit different than normal muffins. But it’s still quick! 🙂
Mix the yeast with the (warm) milk and let it foam. In a bowl, mix the flour with the salt, black pepper, and oregano.
Meanwhile, melt the butter and let it cool down a bit. When the butter has been cooled down, mix in the egg and the milk with yeast. Add the flour mix and most of the grated cheese. As always, the idea is to mix with a rubber spatula just until you can’t see any more flour – don’t knead! 🙂
Divide the dough into the cups, always filling only up to 3/4 of the capacity, and cover with the reserved grated cheese.
Now the process is different: as this is a yeasted dough, let it rest for 1 hour – it didn’t reeeeally rise much during that period, but I didn’t worry about it.
Bake in a pre-heated oven for 30 minutes, or until it turns golden and passes the toothpick test.
Cool it down a little bit and eat!
In the unlikely event of leftovers, just place them in a ziploc bag and freeze!
To end our Muffin Tertulias, nothing better than a VERY CHOCOLATY chocolate muffin – there’s cocoa and chocolate in the recipe! In addition, as the recipe calls for yoghurt, these are very soft. In fact, they were tastier on the second day!
The only part that takes a little bit of work is chopping the chocolate! I use normal chocolate, because I can’t find decent chocolate chips (only those with hydrogenated fat, ewwww). If you find decent chocolate chips, your muffins will be even prettier!
This recipe yields A LOT: I got 12 normal muffins and 15 mini-muffins! I think it would yield 16-18 normal-sized muffins .
2 cups all-purpose flour
1 cup sugar
3/4 cups dark chocolate chips – I’ll add more next time!
1/2 cup cocoa powder
1 tsp baking soda
1 tsp vanilla extract
1 cup whole-fat unsweetened yoghurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup white chocolate chips, for decorating
This is the easiest of all the recipes in this series – we don’t even need to melt the butter! 🙂
In the first bowl (the smallest), mix the dry ingredients. In the second bowl (a bigger one that can fit all the ingredients), mix the wet ingredients. Combine the dry and wet mixtures with a rubber spatula. As always, don’t mix too much – muffin batter really is a little lumpier than cake batter, so just mix until you can’t see flour specks anymore!
Fill the muffin cups, always to only 3/4 full. Sprinkle a few white chocolate chips on the top and bake for 20 minutes, or until they pass the toothpick test! 🙂
Let them cool down on a rack and CHOW DOWN!
As I had already made donut muffins, I decided to skip the topping this time. No regrets! 🙂 If you’re like my dad, who doesn’t care for raw blueberries, you should know that they are much tastier once baked!
For 12 muffins, you’ll need
255 g flour
100 g sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk – I can’t buy buttermilk at the store, so I make my own, by putting 1 Tbsp lemon juice (vinegar would work too) in the measuring cup, filling it to the 3/4 mark with whole milk, and letting it sit for 10-15 minutes.
90 g butter, melted
Zest of 1 lemon – do not omit, it makes all the difference!
1 tsp vanilla extract
1 1/2 cup blueberries – mine were frozen, and they went from the freezer straight to the batter!
Start by preparing the buttermilk and melting the butter – if you want to be savvy, melt the butter in a pan that is big enough to mix the batter! 😀
Mix the dry ingredients in a bowl using a whisk to make sure everything is nicely mixed and lump-free.
When the melted butter cools down a bit, mix in the eggs, the vanilla extract, and the buttermilk. Add the dry mix and mix A LITTLE with a rubber spatula – don’t mix the batter too much, or the muffins will harden: when you can’t see specks of flour, you’re done!
Add the blueberries to the batter and pour into the muffin cups – remember to fill only to 3/4 of the capacity, so they won’t overflow in the oven!
Bake for 25 minutes, or until they are golden/toothpick comes out clean… you know the deal. Let them cool on a wire rack – if you try to eat them while they’re hot, the dough sticks to the paper liner; it’s a nightmare. #truestory #learnedbydoing
To freeze: just place the cooled muffins in a ziploc bag! 🙂 They should last up to three months in the freezer, but only if you forget they are there, otherwise they get eaten WELL BEFORE that! 😀
This is the 100th recipe of Tertúlias de Forno e Fogão! Nothing goes better with the cold weather than a nice hot cinnamon roll! This is a wonderful recipe for Valentine’s Day’s brunch (which, in Brazil, we celebrate on June 12, for some crazy reason).
A while back, I tested a wonderful recipe by Technicolor Kitchen: raspberry jam rolls. It was my first attempt at “rolls,” and it was a major hit. After eating about four rolls, Sky asked me: “when are you making cinnamon rolls?”
I looked for a recipe, but I didn’t seem to like any! So I finally decided to do the obvious: I combined the jam rolls dough with a filling of my own creation. It was fantastic!
For the dough, you’ll need:
1 ¼ teaspoons instant dry yeast
2/3 cup (160ml) whole milk, lukewarm
55 g granulated sugar
450 g all purpose flour
½ teaspoon ground cinnamon
Pinch of salt
2 eggs, lightly beaten
2 tsp vanilla extract
100 g unsalted butter, melted and cooled
For the filling, you’ll need:
120 g butter
3 Tbsp honey
3 Tbsp brown sugar
1 ½ Tbsp ground cinnamon
½ Tbsp nutmeg
1 cup chopped walnuts – optional.
For the (very optional) frosting, you’ll need
1 cup confectioner’s sugar
Juice of 1 lemon
Naturally, we’ll start with the dough. In a big bowl, mix the yeast, the milk, and 1 Tbsp of the sugar. Set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, flour, cinnamon, salt, eggs, vanilla, and butter. Mix with a silicon spatula until all ingredients are incorporated.
Now it’s time to put your gym membership to a good use: knead! (Or just use a stand mixer with a hook attachment). Knead the dough until it’s smooth and elastic. When this happens, shape it into a ball, and place it back in the bowl. Cover with plastic wrap and let it rise in a warm place until it doubles in volume.
While the dough rises, you can prepare the filling: melt the butter and mix the honey, sugar, cinnamon, and nutmeg. Chop the walnuts and set aside.
If, like me, you don’t have a nice counter to work with, cover a table with plastic wrap, so it’s easier to roll out the dough and clean up! 😀
Butter a baking pan – mine was 8 x 12 inches, and it was just right.
Now that the dough has risen, it’s time to roll it out. Lightly flour your work surface and use a rolling pin to shape the dough into a 24 x 10-inch rectangle.
Spread the filling over the dough, leaving a 0.5-inch border uncovered. It may seem like you won’t have enough filling, but spread it nicely and it will cover everything. Sprinkle the walnuts.
Starting from the widest side, roll the dough firmly. You might think this is scary, but just go slowly. When you’re done rolling, admire your work for a minute, thinking “wow, I’m good at this stuff!” Slice the roll into 12 pieces and place them with the cut side up on the prepared baking pan.
Cover the baking pan and let the rolls rise for about 40 minutes. Meanwhile, pre-heat the oven, do the dishes, etc…
Bake the rolls for 25-30, or until they are golden. Let them cool in the baking pan for about 10 minutes, then carefully place them on a cooling rack.
If you want to, make the frosting. Place the confectioner’s sugar into a bowl and add the lemon juice, 1 Tbsp at a time, mixing well until you reach the consistency shown in the picture. Drizzle the frosting over the cooled rolls. If you want, you can simply dust some confectioner’s sugar over the rolls, it’s pretty!
As this is a time-consuming recipe, don’t bother making half. Freeze the cooled unfrosted rolls in a Ziploc bag. To serve, thaw them completely, then spray a bit of water over them and place in the oven for 5-10 minutes, to warm up! 🙂
Some people are afraid of baking bread. “Oooh, it’s too complicated, ain’t nobody got time for that. ” OK, bagels are a bit of a pain. Everyday bread? It’s no rocket science, and there are some pretty quick versions!
This bread, by Cozinha da Ceci, is super easy – you don’t even need to knead! If you know how to make a cake batter, you can make this bread. All you have to do is mix everything together, put it in the pan, let it rise for one hour, and bake! 🙂
For a 12 x 5-inch loaf pan, you’ll need:
2 Tbsp sugar
1 cup whole milk, lukewarm
½ cup vegetable oil
2 tsp instant dry yeast
3 cups flour – you can use a mix of 2 cups white and 1 cup whole (or rye) flour
Combine the milk, oil, eggs and sugar in a big bowl that fits all the ingredients. The milk can’t be too warm, or it will “kill” the yeast – if you can keep your finger in it for 10 seconds, it’s perfect.
Add the flour and salt and mix well with a silicone spatula until all ingredients are combined. See? That’s it! It’s not hard!
Place the dough into the loaf pan (unless yours is a non-stick pan, make sure it’s buttered!), cover with a clean dish cloth, and let it rise on a warm place for about one hour – it’ll almost double in volume.
Bake in a pre-heated oven for about 40 minutes, or until it’s golden brown on the sides – if you tap the surface of the bread, it will be firm and you’ll hear a hollow sound. Let it cool in the pan for about five minutes, remove from the pan, and let it cool over a wire rack. Resist the temptation of cutting the bread while it’s still hot: it’ll be way too soft, and will definitely crumble!
FREEZER: section the bread into portions, wrap in plastic wrap, and freeze for up to three months!
With Brazilian politics, crazy work, and life being… well, life, the blog has been a bit quiet. But I haven’t stopped cooking! I’m on an effort not to buy industrialized bread anymore – homemade is better. Another effort is to clean up Pinterest, finally cooking everything I’ve pinned. Ok, this one is a lost cause, as everyday there’s something new and fun to pin… 😀
Combining these two goals, I finally decided to make this bread by Cozinha da Ceci! I made two (one to eat at the moment, the other to freeze) and increased the amount of carrot the recipe called for. I just regret not having made MORE!
For a 12 x 5-inch loaf pan, you’ll need:
2 tsp instant dry yeast
1 Tbsp water
1 cup water, lukewarm
2 medium-sized carrots, chopped and diced – the original recipe called for 1 small-sized!
½ cup oil
2 cups all-purpose flour
½ cup whole wheat flour
½ cup quick oats – you can replace for whole wheat flour instead
1 tsp salt
In a big bowl (that fits all ingredients), mix the yeast with the sugar. Add the lukewarm water – do you remember the ten-second rule? – and set aside until the yeast starts to bubble. THEY SAY that this step is optional when using instant dry yeast, but I’ve never skipped it.
In the blender, beat the eggs, carrots, and oil. Pour this mixture over the yeast. Add the flours, oats, and salt, and mix with a silicone spatula until you can’t see any specks of flour.
Place the dough into the loaf pan (unless yours is a non-stick pan, make sure it’s buttered!), cover with a clean dish cloth, and let it rise on a warm place for about one hour, or until it doubles in volume.
Bake in a pre-heated oven for about 40 minutes, or until it’s golden brown on the sides – if you tap the surface of the bread, it will be firm and you’ll hear a hollow sound.
Let it cool in the pan for about five minutes, remove from the pan, and let it cool over a wire rack. Don’t cut the bread while it’s still hot: it’ll crumble!
FREEZER: section the bread into portions, wrap in plastic wrap and freeze for up to three months!